Servings: 12 rolls
Calories: 935kcal
Equipment
- bowl
- Whisk
- Large bowl
- Pyrex measuring cup with a spout
- Rubber spatula
- bench scraper
Ingredients
For the Dough:
- 1 ½ cup warm milk about 110 degrees F
- 4 teaspoons instant dry yeast
- 3 eggs at room temperature
- 9 Tbls salted butter melted and cooled
- 6 1/2 cups all-purpose flour
- 1 1/2 teaspoon salt
- 3/4 cup granulated sugar
For the Filling:
- 2 sticks butter softened but not melted
- 3 1/2 cups brown sugar packed
- 5 Tbls cinnamon
- 3/4 cup heavy cream
For the Frosting:
- 8 ounces cream cheese softened
- 1/2 cup salted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tbls heavy cream or half and half
Instructions
For the Dough:
- Add milk to a bowl and warm in microwave. It should be warm to the touch, not hot. If it is hot it can kill the yeast.
- Whisk the yeast into the warm milk and let stand for 3-4 minutes.
- Melt 9 tablespoons of butter in a heat safe measuring cup with a spout, allow to cool.
- Mix flour, salt and sugar in a large mixing bowl.
- Whisk eggs and butter into milk mixture.
- Pour wet ingredients over the dry and blend until the dough comes together. A firm rubber spatula or plastic bench scraper works well.
- Turn dough out onto lightly floured counter and gently knead until the dough is firm but still a little sticky. This should take about 3-4 minutes.
- Lightly coat a large bowl with vegetable oil. Place the dough into the oiled bowl and cover with a moist dish towel. Set the bowl in a warm place until the dough has doubled in size about 1 hour.
Prepare filling:
- Prepare the filling by mixing the brown sugar and cinnamon in a medium bowl.
Roll out cinnamon rolls:
- Turn the dough out onto a lightly floured counter. Using a rolling pin, roll the dough out into a rectangle. You want the dough to be about 3/8 inch thick. Just eyeball this.
- Spread the softened butter onto the dough. I like to use my hands.
- Sprinkle the brown sugar mixture over the butter. Make sure that coverage is even, but not all the way on one edge.
- Starting on the long end, roll the dough up firmly, tucking the ends in as you go.
- Cut into 12 slices and place in a greased 9×13 baking pan. Cover the pan with plastic wrap that has been sprayed with oil and allow the rolls to rise for 1 hour or until nearly double.
Bake rolls:
- Preheat the oven to 375 degrees.
- Warm the heavy cream until the chill is off. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Rotate the rolls at 10 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- Rotate the rolls at 10 minutes. If they are getting browned, cover loosely with foil for the remaining baking time.
- Check internal temp on the rolls to ensure they are at 185 F. This will ensure that the dough is fully baked.
Nutrition
Serving: 1roll | Calories: 935kcal | Carbohydrates: 154g | Protein: 13g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 534mg | Potassium: 318mg | Fiber: 5g | Sugar: 97g | Vitamin A: 1094IU | Vitamin C: 0.2mg | Calcium: 177mg | Iron: 4mg
Tried this recipe?Let us know how it was!
Cinnamon Apple Rolls
Cinnamon Pecan Sticky Buns
Sourdough Cinnamon Rolls
Why you will love these cinnamon rolls
- Heavenly Aroma: As these cinnamon rolls bake, they fill your kitchen with the warm, comforting scent of cinnamon, promising a deliciously satisfying treat.
- Gooey Indulgence: With its gooey center and creamy frosting, each bite of these homemade cinnamon rolls offers a rich and indulgent experience that’s hard to beat.
- Better than store bought: Once you make these, you will realize that for a small amount of effort you have rolls that rival a bakery, and no need to buy them pre-made again!
How to Store
Storing these is simple:
- Be sure to allow to completely cool before storing.
- We do not frost all of the cinnamon rolls, so we store the frosting in a seperate air tight container.
- Store rolls in an air tight container, or wrapped in foil.
- Both may be kept for up to one week, in the fridge.
Reheating
These are great re-heated for a snack later in the week
- Re-heat in by placing on a plate, and microwaving at half power for 30 seconds.
- May also place a cinnamon roll on foil and place in 350 F. oven for 15 minutes.
- If keeping cream cheese frosting seperate, add after cinnamon roll is heated up;
FAQs
How can I tell if the yeast is active?
- Look for foaming or bubbling in the warm milk and yeast mixture after it sits for a few minutes. This indicates that the yeast is active and ready to use.
Why is my dough not rising?
- Several factors can affect dough rising, including inactive yeast, improper temperature, or too much/too little kneading. Ensure your yeast is fresh, the dough is in a warm, draft-free environment, and follow proper kneading techniques.
Can I make cinnamon rolls ahead of time?
- Yes, you can prepare the dough, shape the rolls, and refrigerate them overnight. Allow them to come to room temperature and rise before baking. Alternatively, you can bake them ahead of time and freeze them, then reheat before serving.
Pingback:Cinnamon Pecan Sticky Buns - The Perks of Being Us
Aubrey
These cinnamon rolls were absolutely delicious! Will definitely be making again soon.
Bruce and Dina Miller
Aubrey,
So glad you liked them! Thank you for the review!!
Dina and Bruce
suja md
This looks amazing and such a treat! Thank you!
Tara
Oooh, such a wonderful start to the day. The cinnamon rolls look absolutely amazing, especially with all that cream cheese frosting.
Bruce and Dina Miller
Tara,
Yay! So glad you liked!
Beth
These cinnamon rolls are fantastic! I love their soft, fluffy texture, and there’s SO MUCH frosting! Oh, they’re good.
Bruce and Dina Miller
Beth,
Our son loves frosting, so we are lucky to get any on ours!! LOL!
Sky
Super soft and fluffy! These didn’t last long before they were gobbled up.
Bruce and Dina Miller
Sky,
Yay! So glad you enjoyed!
Tayler
I made these cinnamon rolls for breakfast this morning and OMG were they delicious! Nothing better than homemade cinnamon rolls
Harriet Young
Yummy! This recipe was so easy to follow and the results were delicious. Thank you!
Fiona Maclean
This is just too unfair! Once I’ve made them I eat far, far too many!
Bruce and Dina Miller
Fiona,
Same for us! Sounds like you liked them!!
Jacqueline
Oh yes please! These look lush. I have to try them!
Gianne
The dough was soft and fluffy, and the cinnamon filling was perfectly spiced. The cream cheese frosting was the icing on top – sweet, tangy, and so delicious. Can’t wait to make them again!
Bruce and Dina Miller
Gianne,
Oh yay! So glad!
Dina and Bruce
Sonia
Thank you for this recipe – these cinnamon rolls are so comforting and I love the frosting too! Such a tasty treat!!!
Bruce and Dina Miller
Sonia,
So glad to hear!